Place pouch with mastic tears for 1 hour in the freezer.

Grind with a mortar and pestle half or all mastic tears with 1 tsp salt or sugar, depending on your recipe. For sweet recipes use 1 tsp sugar, for savory recipes 1 tsp salt.

Place mastic tears on a flat surface.

Cover mastic tears with a large piece of plastic wrap.

Roll over the plastic wrap with a baking pin until all mastic tears are pulverized.